Black & White Cookies

Yes, I know it's a little odd, but nearly everyone that tried one insisted on calling this type of cookie biracial. But it does bring together two kinds of frosting, creating the New Yorker's Black and White Cookie.
I decided to take pictures to show you how I did it and to make the blog more interesting. I wish I'd done it for the cheesecake (from This Little Piggy-- sans caramel) I made; which, by the way, was very tasty and I don't even LIKE cheesecake. Anyway, the recipe I used was from Smitten Kitchen's website (which is a really sweet website, in more ways than one), and you can find it here.
So, first I mixed the wet stuff together...

Then the dry stuff...

Then all of it together...

Then I baked them...(and switched to my phone camera because the battery on my digital died...these are the duds that I forgot to flatten out but were equally as tasty)

Then I frosted the white side...

Then I frosted the "black" side...

And here is the sort of finished product (I like Smitten Kitchen's photos A LOT better, and hers look so heavenly and perfect!)

Anyway, I made a bunch of them, then the home teachers came over and ate about 5 each, then I took the rest to a party that night and not a single one was left! I only even got to try one, and I thought it was a bit dry, but everybody else loved them. Everyone, that is, except for Justina and Kevin, who felt very cheated at not being able to try a single one and who I made sure had plenty of the next kind of cookie I made (World Peace Cookies-- also from Smitten Kitchen and a thousand times tastier and more fun...you should definitely make them.)
But the Black and White Cookies were a big hit too. They just took about 5 million years to make.